- Large cast iron pot
- Brown 6 chicken thighs, 3 pieces of bacon, one carrot, one onion, one celery and 1 C mushrooms
- Add 3 TBL flour and 3 TBL butter to create a roux
- Add 3 C chicken stock and/or a few bullion cubes
- Add sliced cabbage and 2 corn on the cob pieces
- Simmer 40-60 minutes
